Serves 4 (2 pancakes each)
Preparation time: 5 minutes
Cooking time: 10 Minutes
For the filling:
20 strawberries, chopped
What to do:
1. In a bowl, sprinkle the sugar over the strawberries and leave while you make the pancakes. Switch your oven on to a low heat.
2. Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter. It should be the consistency of singe cream.
3. Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.
5. Gently fold the juicy strawberries and caramel through the yoghurt until it just ripples. Serve two pancakes per person topped with a dollop of the yoghurt mixture and a scattering of almonds.
Thanks to Vivastrawberries.
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